Description
Silky smooth espresso custard with a crunchy caramelized sugar top. Decadence in every bite!
Ingredients
Units
- 2.5 cups (591 ml) heavy cream
- 1 vanilla bean, split (or 2 tsp vanilla paste)
- 2 tsp espresso powder (or one shot of espresso)
- 0.5 cups (118 ml) granulated sugar
- 6 large egg yolks
Instructions
- Cut vanilla beans in half lengthwise and scrape out the seeds using the back of a knife. Skip this step if using vanilla bean paste.
- In a thick-bottomed saucepan over medium-low heat, cook heavy cream, vanilla beans or paste, espresso powder, and 50 grams (1/4 cup) of sugar, stirring constantly, until the mixture boils. Remove from heat, cover, and let steep for 10 minutes.
- Preheat oven to 325°F (163°C). Place 4-6 (6-8oz) ramekins in a large roasting pan.
- In a large bowl, beat the remaining 1/4 cup of sugar and egg yolks until pale yellow and light.
- Remove vanilla bean pods from the cream mixture. Slowly pour the cream into the egg mixture while whisking on low speed to prevent curdling. Strain the mixture through a sieve and pour evenly into the ramekins.
- Pour boiling water into the roasting pan to come halfway up the sides of the ramekins.
- Bake for 25-40 minutes, or until the centers are set but slightly jiggly. Remove from oven and place the roasting pan on a wire rack.
- After 5 minutes, remove ramekins from the roasting pan and let cool for 1 hour on a wire rack. Wrap in plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
- Before serving, sprinkle 1.5 tablespoons of sugar over each creme brulee, swirling to spread evenly. Use a kitchen torch to caramelize the sugar until hardened.
- Serve immediately with berries, if desired.
Notes
- For a stronger coffee flavor, use freshly brewed espresso instead of espresso powder.
- To prevent curdling, temper the egg yolks by slowly whisking in a small amount of the hot cream mixture before adding the rest.
- Store leftover crème brûlée in the refrigerator for up to 3 days; the caramelized sugar may soften slightly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 28
- Saturated Fat: 18
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
- Cholesterol: 150